Chocolate Espresso Walnut Cookies

Chocolate Espresso Walnut Cookies

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Position the oven racks in the center and upper third of the oven
and heat the oven to 325 degrees. Line 4 large baking sheets with
parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate
and butter over medium-low heat until smooth, 5 to 7 minutes,
stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or
in a large bowl using a hand mixer, beat together the eggs, sugar,
espresso powder and vanilla until blended and slightly foamy, 1 to
2 minutes. Beat in the melted chocolate mixture, then the flour
mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough
onto two of the prepared baking sheets, forming about 6 cookies per
sheet. Bake until the cookies are cracked on top and moist in the
center, about 14 minutes (do not over bake so as to keep the center
of the cookies moist and fudgy). Transfer the baking sheets to a
rack and cool the cookies completely before removing. Remove the
cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Grilled Lime Shrimp With Guacamole Ranch

Grilled Lime Shrimp With Guacamole Ranch
Dipping Sauce

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.

happy 100th birthday oreo - (fried oreos)

Fried Oreo

20 oz all purpose flour
4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
12 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.

Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350
degree F oil. When cooked, place on paper towel.

Arrange on a plate, sprinkle with confectionery sugar

Cioppino

Cioppino

2 tablespoons olive oil
1 onion, thinly sliced
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.
Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4

Orange Rosemary Roasted Chicken

3 chicken breast halves
3 chicken legs with thigh pieces
2 garlic cloves, chopped
1 1/2 teaspoons olive oil
3 teaspoon rosemary
1/3 cup orange juice
fresh ground black pepper, to taste
salt, to taste

Preheat oven to 450 degrees F.

Remove skin from chicken. Rub each piece of chicken with a little
olive oil and then with the chopped garlic. Top with rosemary.

Place into a baking dish. Pour orange juice over. Cover and cook
for 30 minutes.

Turn chicken over and cook uncovered for another 10-15 minutes or
until browned.

Serves 6


Nutrition Facts: (per serving)
165 calories, 5g total fat, 86mg cholesterol, 80mg sodium,
28g protein

Peppercorn Crusted Salmon With Wasabi Soy Drizzle

24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)

Prepare your favorite version or variety of wild rice, and hold
warm for service.

Add oil to heavy bottom pan over medium high heat.

Dust top of salmon with a mix of the peppercorns and salt.

Place salmon, pepper side down in hot oil. Cook approximately 2
minutes then flip to other side.

Cook salmon another 3 minutes.

Place asparagus in pan with salmon, and allow both to cook another
3-4 minutes depending on thickness of salmon.

Place rice on plate, top with asparagus, then salmon.

Drizzle with wasabi soy.

Wasabi Soy:

1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water

Combine sugar and salt.

Add 1/2 of mixture to food processor.

Add dried pineapple, and begin to blend. It may be necessary to
start and stop processor so pineapple can mix well.

Add remainder of sugar and salt mixture, and continue to blend
until desired consistency.

Store in cool, dry place

Caramel Apple Popcorn

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Recipe by CheekyKitchen
Member since May, 2011

Caramel Apple Popcorn
This perfect mix of caramel, toffee, pecans, and dried apple chips is about as good as snacking gets!

Prep Time:
10 min
Total Time:
30
Servings:
10 servings



Ingredients
12 cups popped popcorn
1 cup brown sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 cup cinnamon chips
1 cup toffee bits
1 cup whole pecans
1 cup dried apple chips
1 tablespoon butter
Directions
1 Place the brown sugar, light corn syrup, salt, and butter in a microwave safe bowl.2 Microwave for about 1 minute, just until the butter is melted, then stir together until well mixed.3 Return to the microwave and cook for 2 minutes, stir, then cook for an additional 2 minutes.4 Add the baking soda and vanilla to the caramel. Stir until well mixed.5 Place your popped popcorn in a large bowl and drizzle the caramel over the popcorn. 6 Sprinkle the cinnamon chips, toffee bits, pecans, and dried apple chips over the popcorn. Toss lightly. Allow to cool before serving